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Rossopomodoro Launches Spring Menu

Rossopomodoro

Posted 24th April 2017.

As marked by the arrival of adorable chicks, bouncing lambs and an array of colour from blooming flowers across the British countryside, Spring is finally here. It’s a time for new life and new beginnings — and Italian restaurant chain Rossopomodoro is very much getting into the spirit of the season, with the launch of their new Spring menu, featuring more than a few surprises!

The menu, which arrived on April 10th, will feature in all of Rossopomodoro’s eight London restaurants, as well as its site in Newcastle. Mario Romano, marketing manager for Rossopomodoro, spoke about the excitement in the kitchens for this new menu. “We are thrilled to be able to offer our customers this exciting new menu. It’s got everything you’d expect from Rossopomodoro: quality, taste, amazing flavour combinations and our famous Neapolitan pizza. But it also has something new; something fresh that we don’t think diners will have ever experienced before.”

The most notable addition to the new menu is the inclusion of Rossopomodoro’s unique multigrain artisan dough. An idea cooked up by Rossopomodoro’s award-winning head ‘Pizzaiuolo’ (head chef) Gianni Scotto di Carlo, the multigrain dough is crafted from a specially selected flour mix, which is then infused with five delicious cereals — wheat, rye, sesame, barley and flax.

The stunning multigrain (or five cereali) dough is prepared over 24 hours, left to proof long enough to get the perfect balance of lightness, digestibility and taste. The result is a unique, deep and rich flavour that provides diners with the ultimate pizza experience. The dough is also full of fibre and plenty more nutritional properties!

“We are very proud of our new pizza”, Head Chef di Carlo stated. “The taste is remarkable, the experience of eating it is remarkable and we’ve been able to come up with some truly special flavour combinations.” Gianni’s inventions include the delectable burrata and parma ham pizza, which features on the Spring menu.

The multigrain dough is not Rossopomodoro’s only new addition. The Spring menu features ‘Le fritte’ — traditional Neapolitan stuffed & fried pizzas — and a selection of classic Italian meatballs, or ‘Polpette’. The menu also includes an array of gluten-free options, plenty of classic Neapolitan pizza, street food inspired by Naples and succulent pasta dishes.

See the menu at http://rossopomodoro.co.uk/our-food/menu/

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Name: James Speyer

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